Wednesday, October 31, 2012

The Big Apple Pancake

This recipe has several variations; however, this one is my favorite, I love apples and maybe that's why.  This is a nice breakfast to serve when you have guests, or to your family on special occasions, or on those winter mornings when everyone has slept in.  You can grate some cheese on top during the last few minutes of baking if you're feeling a little guilty, or add a dollop of yogurt, whipped cream, ice cream, or lemon curd on top or sprinkle it with powdered sugar, or a mixture of cinnamon sugar or if you want it sweeter prior to serving, or you can serve it plain hot right out of the oven.  The recipe does sound more complicated to make than it is, so I encourage you to try it and have some fun for breakfast, an early lunch, or dinner.

2 large or 3 medium apples, preferable tart like Granny Smith
4 tablespoons white sugar, divided
1 teaspoon cinnamon
1/2 teaspoon ginger
1/3 cup butter
1/3 cup brown sugar
3/4 cup flour
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 cup milk
1/2 teaspoon vanilla
5 eggs

Heat oven to 400.  Peel, core, and cut apples into 1/4 inch thick slices, then cut slices into 1/2's or 1/3's; you should end up with about 3 cups of chopped apples.

In a small bowl, mix 3 tablespoons of sugar with the cinnamon and ginger and set aside.

Cut the butter into pieces and place them in a deep cast iron skillet or an 8 x 8 baking dish in the oven for 3 to 4 minutes, or until the butter is melted.  Take the pan out of the oven and sprinkle the brown sugar over the butter, carefully place the apples over the brown sugar, sprinkle the sugar and spice mixture over the apples and place the pan back into the oven to caramelize the apples and sugar.

Whisk the flour and the remaining tablespoon of sugar, salt, and nutmeg.  Gradually add the milk, while whisking constantly with a large wire whisk to beat out any lumps.  When flour mixture is smooth, add the vanilla then the eggs one at a time; incorporating each egg into the mixture.  Beat for 2 minutes by hand until the mixture is foamy.  Let the batter rest for 5 minutes, by now the sugar should be bubbling around the apples.

Take the pan out of the oven and pour the batter over the apples.  Bake for 20 more minutes or until the center is set and the sides are lightly browned.  The pancake will puff up dramatically then fall after a few minutes of being out of the oven.

You can top the pancake with your choice of toppings or serve.  Enjoy!   : )   Noni

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